If you want to make your own pizza but are not keen on making yeasted pizza dough or need to avoid gluten, this is the pizza for you. Polenta is easy to cook and makes a tasty, softtextured base. For extra flavour, cook the polenta in vegetable stock rather than water or add herbs or poppy seeds to the polenta during cooking. It is possible to buy quick-cook polenta, but the quantity of water and the cooking time will vary considerably so, if you use this, follow the instructions on the packet.
Serves 4
1.5 litres/2½ pints water
2 tsp salt
225g/8oz polenta
1 tbsp butter
25g/1oz Parmesan cheese, grated
1 tbsp olive oil, plus extra for greasing
140g/4½oz can or tubeconcentrated tomato purée
1 tsp dried oregano
110g/4oz mozzarella cheese, torn into pieces
75g/2½oz mixed pitted olives
150g/5oz sundried tomatoes in oil
110g/4oz grilled artichokes in oil, halved
a few basil leaves
sea salt and freshly ground black pepper
To serve
A green salad
Put the water and salt into a medium saucepan and bring to the boil. Once boiling, slowly stir in the polenta. Keep stirring as you add the polenta to prevent clumping. Turn down the heat to low and cook the polenta for 45 minutes, stirring every few minutes. (The cooking time will be much shorter if you use quick-cook polenta.)
Preheat the oven to 220°C/gas mark 7 and oil a 30 × 25cm/12 × 9in Swiss roll tin or baking tray.
Once the polenta is cooked, stir in the butter and Parmesan until blended, and season with pepper.
Spoon the polenta into the prepared dish and smooth it out evenly, then leave it to cool and set.
Meanwhile, combine the tomato purée, oregano and olive oil in a bowl. Season with salt and pepper.
Spread this mixture over the polenta, leaving a 2cm/¾in border. Distribute the mozzarella pieces, olives and sundried tomatoes over the pizza, then arrange the artichoke halves amongst the mozzarella.
Bake in the oven for 15 minutes or place under a medium grill until the cheese is melting.
Garnish with fresh basil and serve with a green salad.
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